Jimami Tofu is a local dish of Okinawa Prefecture, Japan.
Only 3 ingredients♪ Easy to make with potato starch: a chewy, rich peanut tofu.
Jimami means peanuts in Okinawan dialect💡
The peanut flavor is concentrated and the texture is chewy! Once you try it, you’ll be hooked.
Very tasty!😋
How to make Jimami Tofu
Ingredients (about 4 servings)
- Raw peanuts… 100g
- Potato starch …30g
- water …300cc
- Pinch of salt …1 pinch (to taste)
- Squeezing cloth
Steps
Preparation
Soak raw peanuts in water overnight. After soaking overnight, remove the thin skin cleanly.
1.Put thinly peeled raw peanuts and water in a blender and run the blender for about 1 minute.
2.Strain the paste (1) through a cloth and put it in a pan.
3.Add potato starch to the pot and mix until there are no lumps. Knead over low heat for 20 to 30 minutes until glossy. Transfer to a tray, let it cool slightly, then chill in the refrigerator to complete the dish.
Tips for making Jimami Tofu
Dissolve the potato starch first. If you put the tofu on the fire before it is melted, it will become lumpy.
The more you knead, the tastier the tofu will be.
The leftover peanuts can be used as okara (pulp) in a variety of dishes.
Here are the products used to make Jimami Tofu
*Raw peanuts cannot be shipped overseas.
These are dried raw peanuts of the Nakateyutaka variety: large, attractive, mild in flavor, and suitable for a variety of dishes. Jimami Tofu becomes very rich with peanuts from Chiba, Japan!
It can also be used in a variety of dishes.
A recipe using leftover peanut okara: Japanese okara rolls
Peanut okara left over after making Jimami Tofu can be easily rearranged to make a delicious side dish… Mix peanut okara with ground chicken, soybeans, shiitake mushrooms, carrots, and shiso and roll in fried bean curd to complete the dish!
